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Low-Fat Peanut Butter Cookies

 Low-Fat Peanut Butter Cookies
"When you bite into one of these yummy cookies, you'll never guess it's low in fat," says field editor Maria Regakis of Somerville, Massachusetts.
24 ServingsPrep: 15 min. + freezing Bake: 10 min. + cooling


  • 3 tablespoons butter
  • 2 tablespoons reduced-fat peanut butter
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 egg white
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt


  • In a large bowl, cream the butter, peanut butter and sugars until
  • light and fluffy. Add egg white; beat until blended. Beat in
  • vanilla. Combine the flour, baking soda and salt; gradually add to
  • the creamed mixture and mix well. Shape into an 8-in. roll; wrap in
  • plastic wrap. Freeze for 2 hours or until firm.
  • Unwrap and cut into slices, about 1/4 in. thick. Place 2 in. apart on
  • baking sheets coated with cooking spray. Flatten with a fork. Bake
  • at 350° for 6-8 minutes for chewy cookies or 8-10 minutes for
  • crisp cookies. Cool for 1-2 minutes before removing to wire racks;
  • cool completely. Yield: about 2 dozen.
Nutritional Facts: 1 cookie equals 62 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 64 mg sodium,

2 of 2

Low-Fat Peanut Butter Cookies (continued)

Nutritional Facts: 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.